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California avocado and blood orange salad

Moe Doiron/The Globe and Mail

A salad to make Alice Waters – mother of modern California cuisine – proud.

Servings: 4

Ready time: 25 minutes


4 blood or Cara Cara oranges, or 2 of each

1 ripe avocado, peeled and finely cubed

1/3 cup finely chopped celery

1/4 cup fresh pomegranate seeds

1/2 jalapeno pepper, seeded and finely chopped

Juice of half a lime

Salt and pepper, to taste


Peel oranges to remove skin and white pith while keeping fruit whole. Working over a bowl, cut between membranes to release segments. Add avocado, celery, pomegranate, jalapeno and lime juice. Mix well. Transfer to a clean bowl, reserving liquid for another use. Season with salt and pepper, and serve.

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